We are wives and moms, who in our busy lives don't always cook the type of meals we want to. We decided to create this blog to help us get ideas from each other for what to cook. Some of us cook well, and others just try and get something on the table. Hopefully this blog will help all of us in our meal planning and save us some time in the kitchen.

Preheat oven to 425. Place potatoes (I leave skins on) in shallow roasting pan or cookie sheet. Add the onions and garlic and then drizzle with melted butter. Pepper to taste. Roast in oven for about 45 minutes, stirring occasionally.

Transfer potatoes to large saucepan. Add broth and water and bring to boil. Reduce heat and simmer with lid for about 20 minutes. Mash potatoes to desired consistency. Add cream and cook another 10 minutes, stirring until desired consistency. Add salt as desired.

Serve with grated cheddar on top and cornbread.

*When I add the cream, I also add 1 can sweet whole kernal corn. Also, depending on how "soupy" or "thick" you like your soup, you can use less broth/water or add more if it gets too thick.

Heat overn to 400. Cut pastry into 4 squares and place inside 4 rounds of a muffin pan. Mix together all other ingredients and fill each pastry with some of the mixture. Bake until crust is golden - about 20 or 25 minutes. Cool 10 minutes & remove from pan. Serve with whip cream is desired.

Sunday, December 9, 2007

I love this as a dip, but also love to make little appetizers by mixing the ingredients and filling mini fillo dough cups with it - then bake for 10-12 minutes. (Kim made it this way at her Christmas party.)

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes.

Top with chopped smoked almonds.

Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.

Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. (I turned the "rolls" over about halfway through.)

In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

I used mostly whole water chestnuts (I bought two different brands and they were very different sized from one can to the other. The can of large water chestnuts, I cut in half. The other jar I left the water chestnuts whole.)

Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.

Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.

I thought this was a little to "shalloty" and will use a smaller shallot or maybe half of one next time. Also, I didn't have any vermouth, so used red wine vinegar instead...

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in all remaining bar ingredients until well blended. In ungreased 9-inch square pan, press dough evenly in bottom. Bake 23 to 27 minutes or until golden brown. Cool 30 minutes.

In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over bars. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows. Cut each bar in half diagonally to make triangles.

DIRECTIONSPlace bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the broccoli, cauliflower, celery, peas and cranberries. Wisk together the sugar, salt, vinegar, grated onion, cheese and mayonnaise. Pour dressing over the salad; add nuts and bacon and toss well.

I used Oscar Meyer bacon recipe pieces (directions on the back to tell you how many tablespoons equals 1 bacon slice) and skipped the celery...